This offering comes from producer Jose Burbano of Finca El Placer in San Agustin, Colombia. His farm is a two-hectare parcel planted with about 11,000 trees of the Colombia variety.
From Jose:
WET PROCESS
Picking occurs every 20 days to reduce the defective green, semi-ripe, over-ripe and fallen beans. Ferment for two days’ wash on the third day: Pulping takes place the same day of picking at around 5 pm. Pulped coffee from day 1, remains in the fermentation tank, without water, until 5 pm the next day; on day 2, newly pulped coffee is added to the tank.
Both batches are thoroughly blended. Around 7 am, on day 3, I commence to check the fermentation by touching the mass to determine if the mucilage detaches easily from the bean. This tends to occur around midday on day 3, meaning that the first batch has been 40 to 44 hours in the tank. The coffee is washed thoroughly some 4 times. The soaked parchment remains for a little in the tank before is transferred to the dryer.
DRY PROCESS
To minimize the excess water on day the first, parchment is placed on the dryer and is agitated once per hour. A key aspect here is also to have good ventilation. Our drier dimension is 10 x 5 meters. It is made of wood and has plastic covering the ceiling and has been fitted with shade textile to control the amount of sun light allowed through.
For more information on Colombian coffee, visit our Colombia Origin Page.
